1 lb ground beef
15 piece package uncooked lasagna noodles
1 26-28 oz favorite spaghetti sauce
1 can Italian diced tomatoes, undrained
1 (15 oz) container ricotta cheese
4-6 oz asiago cheese (parmesan or romano can be substituted)
1 lb mozzerella cheese
1/2 c cheddar cheese
Brown ground beef in skillet with Italian seasonings, seasoned salt and minced onion. Drain fat if needed. Add spaghetti sauce and diced tomatoes. Heat through. In a bowl mix ricotta cheese and asiago. Put a layer of sauce in 9 by 13 pan. Then add a layer of uncooked lasagna noodles. Add another layer of sauce and then a layer of ricotta mixture. Top with thin layer of mozzerella. Repeat layers 2 or 3 times (depending on how many noodles you have.) Top with mozzerella cheese and cheddar cheese. Bake at 375 degrees for 35-40 minutes or until browned and bubbly.
*I usually add a little cheddar in every layer, but I like the tang of cheddar...you should try it too.
*If you like your lasagna saucier, add more spaghetti sauce to ground beef, or a few cans of tomato sauce.
* I would advise NOT to substitute for asiago cheese because it makes it AMAZING!